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This fortified Spanish wine is typically served in small glasses before dinner, but many cooks also keep a bottle handy in the kitchen to perk up sauces, soups, and desserts.. Once bottled, sherry doesn't age well, so you should plan to use it no more than a year or two after you buy it. There are two categories of sherry: fino and oloroso. Fino sherry = Palma sherry is dry, fruity, and expensive. Examples of fino include the exquisite Manzanilla and the potent and nutty Amontillado. Oloroso sherry is more heavily fortified than fino. Examples include Amoroso and cream sherry, both of which are sweetened and especially popular in Britain. Cooking sherry usually has added salt, and is shunned by more experienced
cooks.
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Sherry
sherry
[from Jérez], naturally dry fortified wine, pale amber to brown in tint. The term sherry originally referred to wines made from grapes grown in the region of Jérez de la Frontera, Andalusia, Spain; today it may refer to any of the fortified wines from S Spain and is also applied to similar wines produced in the United States, Latin America, and South Africa. After fermentation the wine is fortified with brandy. Matured in cask for several years, the wine when mature is classed as palma, very dry; raya, full and rich; or palo cortado, an intermediate variation. The big sherry houses blend the wines with reserves from the Soleras, collections of flavoring wines from very fine vintages, kept in dated casks and maintained for long periods by exact replenishment of the blending wine withdrawn from the oldest cask with wine from the next oldest. The varieties of sherry include amontillado and manzanilla, apéritif wines of the palma type; the fairly sweet, fruity oloroso and amoroso, blended from palo cortado; and the very sweet golden or brown sherries, raya blends. The dessert sherries are usually colored and sweetened by the addition of dark, syrupy wines. Sherry contains from 15% to 23% alcohol, the more highly fortified wines being for export. Sherry must be long matured in wood and bottle to acquire the mellowness demanded of brandied wines. It is a widely used flavoring in fine cookery.
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